When fresh corn is in season, I'm always on the hunt for new ideas. I've done a variety of fun corn recipes so far this summer, and this recipe is another delicious one!

I decided to model this flavour combination off of Cacio E Pepe, which is one of my favourite pasta dishes. Cheese & pepper are the stars, and they both pair so perfectly with corn!

I started with some aromatics and heat before folding in my corn and bringing it to temperature in the skillet. Some room temp cream simmers down until rich and creamy, and then I finished with pecorino for a nutty, cheesy finish. I topped with some melty cheese and voila! It's ridiculously cheesy, so flavourful, and so easy too! Head to the RECIPES page.

I'm telling you guys, there's something magical about the contrast between cool and fresh, and hot, salty, and crispy. It's like every part of your mouth lights up with every delicious bite. 

Introducing my Crispy Tater Tzatziki Plate. I made my tzatziki recipe and made sure it had at least 30 minutes to come together in the fridge. This just happens to be enough time to prep & bake some crispy russet potatoes until golden brown and delicious.

I slathered the tzatziki on a serving platter and dressed it with EVOO. Then, I topped it with the crispy potatoes, fresh dill, parsley, and chives, pepper flakes, and crumbled feta cheese. You get cool, fresh, salty, tangy, crispy, and a little pop of heat. I'm proud of this one and think you guys will love it. Head to the RECIPES page.

I was looking for something to do with the yellow squash I had purchased with no plan in mind, and I stumbled across this super simple recipe from Five Heart Home. As soon as I glanced at it, I knew I wanted to give it a try.

Squash is not normally one of my favourite vegetables, but anything that's got some crispy golden cheese on top HAS to be a good thing. My version was pretty much identical, but I swapped out parm for a vegetarian hard cheese, and also topped with red pepper flakes because veggies always need a little heat action.

They were cheesy, tender, and addictive. I ate the entire tray myself lol Very easy to double or triple the recipe to feed the family. Head to the RECIPES page.

Fun little appetizer alert you guys! I had a hankering for Caesar salad, and some flatbreads lying around, so this little mashup came together quite perfectly.

I started by baking up my absolute fave plant-based Chik'n from Gardein. Their Supreme line is absolutely fantastic, and the chik'n products are tasty, juicy, and very chicken like. Once those finished, I warmed up the flatbread with chili and garlic and tossed some romaine with store-bought Caesar & grana padano.

Once the flatbread was sliced up, I topped them with the Caesar salad, nestled some red onions and chik'n bites one ach slice, and finished with more Caesar and some grana. So tasty and fun! Head to the RECIPES page!

As summer rolls around, I start to get a hankering for smoothies all the time. They're not only cool and refreshing, but full of good for you goodies, nutrients, and antioxidants to help us feeling out best.

I've recently invested myself in the 30 plants per week challenge and smoothies are a great way to get a variety of different plants in one go. Plants are defined as anything that is not meat / from an animal. Nuts, seeds, legumes, herbs, fruit, vegetables, and even spices. Variety provides us with a different set of nutrients and also aids in our gut health / overall well being. I have more studying on this topic before I'm confident to write up a piece on it.

Let's call this a little twist on classic spag and meatballs. Same idea, but we're swapping out spaghetti noodles for my absolute fave, bucatini, and I decided to try Beyond Meat sausage meatballs.

The spicy sauce features heat from pepper flakes, hot cherry peppers, and pepperoncini packed in chili oil. All 3 of them are similarly warm, not excessively, so you get a nice touch of heat in every bite. The meatballs are also a bit  spicy as well which pairs perfectly with the sauce.

I'll tell you, the meatballs had so much flavour you guys! I was obsessed. I found myself snacking on the r ight out of the skillet before I packed up my extra servings for work lol I think you guys will really enjoy this recipe so get on over to the RECIPES page.

A dreamy, creamy risotto is always a vibe, and my Zucchini Scallion Risotto is where it's at. Simple, delicious ingredients, and a lusciously creamy risotto. Obsessed.

I started off by frying some zucchini rounds until golden and crisp and then setting them aside for a salty garnish. Then, I fried up some green onions and garlic, and proceeded with the risotto. I went with a combination of broth and water so as to not dilute the green onion flavour. Ladle after ladle, we wait for the rice to soak up the broth and continue to get creamier and creamier. So delish.

Finished with grana padano and more green onions, this risotto is zippy, creamy, and so delish. The green onions pop in every bite and those crisp, salty zucchini rounds add the perfect touch. Head to the RECIPES page.

The humble garden salad is more than just a poorly planned out side to a main course when done correctly. It's an opportunity to celebrate gorgeous, fresh produce, and plow our bodies full of nutrients. If done correctly, the garden salad can be an experience.

I actually threw this together with what I had handy in the fridge. The vinaigrette features fresh pesto, heat from pepperoncini, lemon juice, and seasonings, whisked together and poured over an assortment of crisp, fresh veggies.

It's important to let your salad sit in the fridge for a while to allow the flavours to settle and come together. Then, I just slapped a bunch of crumbled feta, pepper flakes, and fresh parsley on top. It's fresh, quick, delicious, and available now under the RECIPES tab <3

More pesto you ask? Look, pesto is to summer, as pumpkin spice is to fall. There's a time that comes around where it's all I want to eat and make, and frankly, it's just so darned delicious. I always switch up each pesto a bit but at the end of the day, I just love it this time of year.

These sammies are so simple, and so freaking good. I whipped up a batch of my Impossible meatballs, and once golden, smashed them up and melted mozz on top. I grilled up some plain old rolls until crisp on one side, but still soft and chewy on the other.

I made a raw pine nut & roasted, salted cashew pesto with some extra cheese for more flavour and richness. So good. One side was a store-bought red pesto which was nice and tomateoy. Dual pesto, cheesy meatballs, grana padano, and grilled rolls. Simple, flavourful AF, and so good. Head to the RECIPES page.